need help kinda quickly

[Fisher kel Tath]

Could you use the old "put the carboy in a bucket of water trick". Although that is usually used for cooling, there is no reason it wouldn't work to just keep adding warm water to the bucket to heat up the beer.

Large enough bucket with that you could easily grab a cheap aquarium heater to raise the water temperature...

[Bugeater]

I've used the tub of water with an aquarium heater a couple times with a saison. Worked great.

Wayne

[bazookazilla]

well, I went with the heating pad and still got a stuck fermentation. It stopped at about 1.027 and I am trying to get to 1.007. I want to try and re pitch. I started with Wyeast 1388. Do I need to use the same yeast to retain the character or should I try something I believe to be a little hungrier like 1056 or 001? Also, how quickly do I need to repitch? Is contamination a big issue at this point?

[snowcapt]

well, I went with the heating pad and still got a stuck fermentation. It stopped at about 1.027 and I am trying to get to 1.007. I want to try and re pitch. I started with Wyeast 1388. Do I need to use the same yeast to retain the character or should I try something I believe to be a little hungrier like 1056 or 001? Also, how quickly do I need to repitch? Is contamination a big issue at this point?

Did you try to agitate it a bit? Dont get too crazy, but gently rock it to get some yaest back in suspension. Worth a try?

[captain carrot]

well, I went with the heating pad and still got a stuck fermentation. It stopped at about 1.027 and I am trying to get to 1.007. I want to try and re pitch. I started with Wyeast 1388. Do I need to use the same yeast to retain the character or should I try something I believe to be a little hungrier like 1056 or 001? Also, how quickly do I need to repitch? Is contamination a big issue at this point?

I would go with the 1056 or 001 to salvage the batch. Get a good active starter going before you pitch. You don't have to worry about contamination as long as you practice good sanitation. Keep the ferment temp up aroud 68-70 F.
Good Luck!

[bazookazilla]

well, I went with the heating pad and still got a stuck fermentation. It stopped at about 1.027 and I am trying to get to 1.007. I want to try and re pitch. I started with Wyeast 1388. Do I need to use the same yeast to retain the character or should I try something I believe to be a little hungrier like 1056 or 001? Also, how quickly do I need to repitch? Is contamination a big issue at this point?

I would go with the 1056 or 001 to salvage the batch. Get a good active starter going before you pitch. You don't have to worry about contamination as long as you practice good sanitation. Keep the ferment temp up aroud 68-70 F.
Good Luck!

I have only made made starters on a stir plate. How do you tell when they are really active? I never get any foam or visible action.

I guess I don't need help really all that quickly now....but I do appreciate all of your comments and suggestions.

[Bugeater]

I have only made made starters on a stir plate. How do you tell when they are really active? I never get any foam or visible action.

It's really pretty easy. Watch the color of the starter wort. As the yeast multiplies, the wort gets lighter in color. If you turn the stir plate off, you will see a noticeable increase in the amount of yeast in the bottom of the flask.

Wayne

[MNHazmat]

I use one of these under my carboy for heat. Works fine because it's rigid.
http://www.midwestsupplies.com/home-bre ... panel.html